RECIPES FROM JANUARY 13, 2009 Asian Theme COOKING CLASS:

Thai Iced Tea

Cold Vietnamese Spring Rolls

Hot & Sour Soup

Stir-Fried Shrimp with Spicy Orange Sauce

Sweet Jasmine Rice with Mango

THAI ICED TEA

2/3 Cup Thai tea leaves

1 2/3 cup water

1/2 cup sugar

12 oz can evaporated milk (sub: half & half or whole milk)

Bring water to a boil in large pot.  Remove from heat - stir in tea leaves and let steep for 4 minutes.  Do not boil tea or it will get bitter.

Strain through a fine sieve or coffee filter in a pitcher, add sugar and stir until dissolved.

Refrigerate until cool.

To serve fill glass with ice - pour tea over ice leaving 1/4 to 1/2 inch from top.  Slowly pour milk on top to form layer.  Serve with a straw or long spoon for mixing.

COLD VIETNAMESE SPRING ROLLS

1 cup julienned carrots

2 cups julienned seeded cucumbers

1 cup minced scallions

½ cup chopped fresh cilantro

2 tablespoons toasted sesame seeds

¼ cup chopped fresh mint (optional)

rice paper wrappers

Toss all ingredients in large bowl.  Dip one wrapper in cold water.  Shake off excess water.  Place vegetable filling off center and wrap like a burrito.  Repeat until all filling is used.

This recipe can be altered as you have fresh ingredients.  You can also add shrimp or chicken if you wish.

Dipping sauce is sweet chili sauce.

HOT & SOUR SOUP

6 oz.  Firm tofu, drained and cut into ¼ inch cubes

4 cups chicken broth

3 Tbsp rice or white vinegar

2 Tbsp soy sauce

¼ - ½ tsp crushed red pepper

1 can bamboo shoots, cut into thin strips

3 Tbsp water

2 tbsp corn starch

1 egg, lightly beaten w/ 1 tsp water 

Combine broth, vinegar, soy sauce, crushed red pepper, bring to boil.

Reduce heat and add bamboo shoots and tofu allow to heat through.

Blend 3 Tbsp water and 2 Tbsp corn starch in small bowl until smooth, add to soup.  Cook and stir until thickened – about 4 minutes

Remove from heat – stirring constantly in 1 direction slowly pour egg through slotted spoon in thin stream to form ribbons.

STIR-FRIED SHRIMP WITH SPICY ORANGE SAUCE

1 ½ pounds peeled and deveined large shrimp

1 Tbsp corn starch

¼ cup fresh orange juice

2 Tbsp low-sodium soy sauce

2 Tbsp honey

1 Tbsp rice wine vinegar

1 Tbsp chili garlic paste

2 Tbsp canola oil

1 Tbsp minced peeled fresh ginger

3 garlic cloves, minced

1/3 cup chopped green onions

Place shrimp in medium bowl, sprinkle with corn starch; toss well to coat, set aside.

Combine juice, soy sauce, honey, vinegar and chili paste, stirring with a whisk; set aside.

SWEET JASMINE RICE WITH MANGO

1 cup uncooked Jasmine rice

1 13.5 oz. can coconut milk

2/3 cup sugar

½ tsp salt

1 mango

Rinse rice in strainer until water is clear.

In medium saucepan bring 1 ¾ cup water to boil.  Add the rice and stir briefly.  Reduce heat to low simmer and cover.  Cook for 20 – 25 minutes or until water is absorbed ( do not stir).

Meanwhile in another saucepan combine the coconut milk, sugar and salt.  Boil for three minutes, stirring frequently.  Remove from heat.  Pour the boiled coconut milk into the cooked rice and stir well.

Cover top of rice with wax paper and let rest for 30 mins at room temperature.

Peel the mango and cut into slices or squares.

Spoon the rice or scoop with an ice cream scooper onto serving platter and decorate with mango.